2 (10oz. each) cans condensed cream of mushroom soup
1½ cups milk
½ cup chopped onion
1 tbsp. prepared mustard
2 (16oz. each) cans sauerkraut, rinsed and drained
1 8oz. pkg. uncooked medium-width noodles
1½ lbs. Polish sausage, cut into ½” pieces
2 cups shredded Swiss cheese
¾ cup whole wheat bread crumbs
2 tbsp margarine, melted
Combine soup, milk, onion and mustard in medium bowl; blend well. Spread
sauerkraut in greased 13 x 9 glass baking pan. Top with uncooked noodles.
Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine
crumbs and margarine in small bowl; sprinkle over top.
Cover pan tightly with foil. Bake at 350° for 1 hour or until noodles are
tender. Garnish as desired.
Makes 8 to 10 servings
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